I have been roasting a lot of vegetables lately -- beets, brussels sprouts, peppers, garlic, Roasting makes it taste like a completely different vegetable, which was essential when I decided to make this carrot soup. Carrots are one of my least favourite vegetables. They just taste... healthy. But roasting! Oh, friends, roasting this little guys made all the difference. The soup was yummy (cream certainly didn't hurt) and refreshing. And T even said he thought he could see better.
Roasted Carrot Soup
- 1 medium onion, quartered
- 2 lbs carrots, peeled and cut into two inch chunks
- 1 belgian endive, quartered lengthwise
- 2 tbsp olive oil
- 1/4 tsp salt, plus more for seasoning
- pinch of freshly ground pepper, plus more for seasoning
- 1 bay leaf
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1/2 tsp grated peeled fresh ginger, or to taste
- Preheat oven to 450 degrees. In a single layer on a cooking sheet, place the onion, carrots and endive and brush liberally with the olive oil and season with salt and pepper. Roast the vegetables until they are deep golden brown, about 30 minutes.
- Transfer all the vegetables to a large saucepan and add the bay leaf and the stock. Bring to a simmer and cook until the carrots are very soft, about 30 minutes. Let cool slightly, discard the bay leaf, and puree the vegetables until smooth (with an immersion blender or a regular blender).
- Add the cream, season with salt and pepper and stir in the ginger.
Recipe from Martha Stewart, The New Classics